1. To make mashed potatoes, place the potatoes and the 2 cloves peeled and halved garlic in a saucepan and cover with several inches of cold water. Bring to a boil and cook 15 to 20 minutes, or until the potatoes are tender. Drain well, then put the potatoes and garlic through a ricer, or mash with a fork.

2. In a small bowl mix the toasted sesame oil, red curry paste, chicken stock, and soy sauce until smooth. Add the liquid to the potatoes, mix well, cover, and keep warm.

3. To poach the fish, bring the water, wine, and crushed garlic to a boil in a skillet large enough to hold the fillets without crowding them. Remove the pan from the heat, add the halibut fillets, return the pan to the heat, reduce heat to low, partially cover (set the lid slightly askew so that steam can escape), and simmer 5 to 10 minutes, or until the fish just turns opaque. Do not allow the water to boil. Remove the fish fillets and place on several layers of paper towels to drain well.

4. To serve, scoop a mound of mashed potatoes in the center of individual plates and place a halibut fillet over the potatoes. If desired, arrange steamed vegetables in a circle around the mashed potatoes.